How to Clear Soup Stock
A method for clarifying soup stock using egg whites and shells to remove impurities, resulting in a clear and flavorful broth.
Ingredients
- 4 cups Soup stock (beef, chicken, or vegetable) (Ensure stock is cold and defatted.)
- 1 Egg whites (From 1 large egg)
- 0.5 Egg shell (From the same egg, broken into small pieces)
- 1 strip Lemon rind shavings (optional) (For added flavor)
- 0.25 teaspoon Salt (Or to taste)
- 0.125 teaspoon Black pepper (Or to taste)
Instructions
- 1Remove any visible fat from the cold soup stock. In a small bowl, lightly beat the egg white. Break the egg shell into small pieces and set aside.
- 2Pour the cold, defatted stock into a clean stewpan or pot. Add the lightly beaten egg white and the broken egg shell pieces to the stock. If using, add the lemon rind shavings. Stir gently to combine.
- 3Place the pot on the stovetop over medium heat. Stir the stock constantly until it reaches a gentle boiling point. Once boiling, reduce the heat to low and simmer gently for 20 minutes, without stirring. A scum will form on the surface.
- 4Carefully remove the scum from the surface of the stock with a slotted spoon. Line a fine-mesh strainer with a double layer of cheesecloth. Gently pour the stock through the cheesecloth-lined strainer to remove any remaining solids and impurities.
- 5Taste the clarified stock and season with salt and pepper to your liking. Serve immediately or store for later use.